• 500g linguine
  • 2 tablespoons good olive oil
  • 6 garlic cloves, very thinly sliced
  • 4 anchovies, roughly chopped
  • 2 tablespoons tomato puree
  • 250ml passata
  • ½ tsp chili flakes (optional)
  • 4 tablespoons good-quality black olives, stoned and roughly chopped (we used dried)
  • 4 tablespoons capers, roughly chopped
  • 1 (160g) tuna packed in olive oil
  • Parmesan cheese to serve

Put a large pan of well-salted water on to boil. When bubbling, add the pasta, stir, and cook for 8-10 minutes according to packet instructions, until very slightly underdone.

Heat the oil in a frying pan over medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the tomato paste and mix well add the passata and chili flakes if using, then the olives and capers, and tuna, then simmer vigorously for about five minutes, or until the pasta is done. Check the seasoning.

Remove 1 cup of the pasta water before draining the pasta, then tip into the frying pan and toss well to combine, add the reserved pasta water a bit at a time until the pasta sauce is silky and loosens up. Divide between bowls and top with freshly grated parmesan cheese.